Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad – P #392

Chicken Recipe

 

chicken recipe dr martha castro noriega tijuana

 

Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

 

chicken recipe enjoy dra martha castro tijuana

 

Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

 

Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad - P #392 1

DIRECTIONS
  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

 

food chicken recipe to enjoy dra martha castro noriega tijuana

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Amazon chicken recipes

Turkey Salad Recipe Tempting Food for a Happy Sunday Day – A #369

TURKEY RECIPE

 

 turkey recipe

  • Apple brined

  • Garlic butter

  • Citrus herb buttered roasted

  • Spatchcocked with anise and orange

  • Bacon wrapped

  • Ranch-seasoned roast

  • Barbecue

  • Zesty italian

  • Maple glazed

  • Roasted vegetable

  • Grilled Tuscan style

  • kale pomegranate orange salad and a special kind of turkey recipe I haven’t tried yet.

KALE POMEGRANATE ORANGE SALAD

 

Turkey Salad Recipe  Tempting Food for a Happy Sunday Day - A #369 2

 

INGREDIENTS

300g kale
​150g pomegranate seeds
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional) 

DIRECTIONS

Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.

Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!

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Caesar Salad Invented in Tijuana by:

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

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Dr Castro’s Exotic Chicken Salad Recipe with Yogurt

Dr Castro’s Exotic Chicken Salad Recipe with Yogurt

This recipe is not of my invention, I just made it my own by adding more and different ingredients to give it that special flavor that my family (especially my daughter Alexandrea) loves. You have to get Greek yogurt,  Dijon mustard with honey, sweet cranberries and toasted pecans,  since these are the “secret” ingredients that make this chicken salad very unique.

Dr Castro's Exotic Chicken Salad Recipe with Yogurt 7

Ingredients

Serves 8 (only 5 if I am in the eating group 😀😅😊😂🤩)
Apple
Celery stalks
2/3 cup Cranberries, dried
1 tsp Onion powder
2 tsp Parsley, fresh
4 tbsp Red onion
1 lemon or lime
1/2 tsp soy sauce
1/2 tsp curry powder
2 tsp Dijon mustard with honey
1/2 cup Mayonnaise (do not use light)
1/2 tsp Black pepper
1 tsp Salt
1/2 cup Toasted pecans
1/2 cup Greek yogurt  (light sour cream)
3 well done large  cooked chicken breast
In a large bowl, mix chicken, cranberries, almonds, celery, and onion. In a separate small dish, prepare dressing by mixing yogurt, curry powder, soy sauce, lemon juice, and salt and pepper together. Combine dressing with the salad ingredients and mix well. Serve on your favorite bread, or on top of fresh greens!

Dr Castro's Exotic Chicken Salad Recipe with Yogurt 8